Raspberry and Coconut Loaf Cake
Breakfast buns are perfect to grab on the go, and this deliciously sweet bread is one of my morning favorites. "Bread" has become very interesting!
- 3 eggs
- 4 tablespoons of milk
- 250 g plain flour
- 100 g of desiccated coconut
- 1 teaspoon of vanilla extract
- 80 g icing sugar
- 1 teaspoon of baking powder
- 2 teaspoons of water
- 6 tablespoons of raspberry jam
- 150g butter
- 150 g of golden caster sugar
- 2 teaspoons of raspberry jam
- 2 tablespoons of desiccated coconut
First, preheat the oven to 180 ° C / 350 ° F / Mark 4 gas and line a 1 kg loaf pan with parchment paper.
Then, in a large bowl, beat together the butter, caster sugar and vanilla extract, before adding the eggs one at a time, beating between each addition.
Stir in the dried coconut, then add the flour and milk little by little.
Pour a third of the dough into the bread pan, before spreading the raspberry jam in a layer on top of the dough. Cover the jam with the rest of the cake batter.
Bake for 35 minutes, then cover with foil and bake for another 20-25 minutes until cooked through.
Let the cake cook on a wire rack and in the meantime you can prepare the frosting.
Sift the icing sugar into a bowl and add water until it reaches the right consistency. Then add the raspberry jam until you get the desired shade of pink.
Once the cake has cooled, spread the icing on top, then cover with a little coconut. Happy Cooking Time.